Oat Milk Pumpkin Pie with Oatmeal Cookie Crust

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Crust:

Nonstick baking spray

1/2 cup all-purpose flour 

1/4 teaspoon baking soda 

1/4 teaspoon ground allspice 

1/4 teaspoon ground cinnamon 

1/4 teaspoon kosher salt 

1/8 teaspoon ground nutmeg 

3 tablespoons vegan butter, at room temperature  

1/3 cup packed light brown sugar 

1/4 cup granulated sugar 

1 large egg, at room temperature 

1/2 teaspoon pure vanilla extract 

1 1/3 cups old-fashioned rolled oats 

1/3 cup pecans, roughly chopped 

1/3 cup raisins 

Filling:

3 large eggs, lightly beaten

One 15-ounce can pure pumpkin puree 

1 cup oat milk 

3/4 cup packed light brown sugar 

1 teaspoon ground ginger  

1/2 teaspoon kosher salt  

1/2 teaspoon pure vanilla extract 

Vegan whipped cream, for serving